FatDad
'Semper in excretum sum sed alta variat'
I used the Brewerââ¬â¢s priming calculator (http://www.brewersfriend.com/beer-priming-calculator/) and worked out that I could use around 2g of sugar per 500ml bottle for priming my Cooper's Stout.
Not having primed anything before (other than my punch as per the recipe) I just wanted to run this by you guys to get confirmation I am using the calculator correctly.
Also do I simply bottle straight from the original FV or do I need to do anything else to the stout prior to bottling (transferring off the sediment and or aerating etc.).
To be honest I would prefer to batch prime but as all my large FVs are in use I am toying with the idea of perhaps decanting the stout from the original FV to a demijohn, batch priming the demijohn for 5 litres and then transferring to bottles from the DJ before repeating until all the stout it bottled - or is that just unnecessary faff?
What do you guys think? What would you do?
Not having primed anything before (other than my punch as per the recipe) I just wanted to run this by you guys to get confirmation I am using the calculator correctly.
Also do I simply bottle straight from the original FV or do I need to do anything else to the stout prior to bottling (transferring off the sediment and or aerating etc.).
To be honest I would prefer to batch prime but as all my large FVs are in use I am toying with the idea of perhaps decanting the stout from the original FV to a demijohn, batch priming the demijohn for 5 litres and then transferring to bottles from the DJ before repeating until all the stout it bottled - or is that just unnecessary faff?
What do you guys think? What would you do?
